5-Ingredient Pistachio Lasagne
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This 5-ingredient pistachio lasagne is creamy, indulgent and packed with flavour, with no baking required, it’s perfect for pistachio lovers!
Why You’ll Love This 5-Ingredient Pistachio Lasagne
If you love pistachios, this recipe is an absolute must-try. It’s rich, creamy and filled with layers of nutty goodness.
It’s also incredibly easy to make, which is always a bonus, especially during busy times.
You only need five main ingredients, and there’s no baking involved. So it’s perfect when you want something quick, but impressive.
Even better, the prep time is surprisingly short, you just layer it all up and let the fridge do the rest.
The texture is one of the best things about it. Soft, light sponge fingers are layered between thick, whipped pistachio cream and melted pistachio spread.
Everything softens in the fridge, giving you that beautiful tiramisu-style set, with a thick luxurious pistachio spread finish.
Because this is a no-bake recipe, it’s ideal for warm days when you don’t want to turn on the oven.
It’s also great for making ahead for dinner parties, holidays, or simple family desserts.
Plus, you can decorate it with chopped pistachios or leave it simple. Either way, it looks and tastes amazing.
This dessert is always a conversation starter and never fails to impress!
What Makes This Recipe Special
One of the best parts about this recipe is the simplicity.
With just five ingredients, it’s easy to shop for and even easier to put together.
Pistachio desserts can sometimes be complicated or expensive. But this recipe is straightforward and still tastes amazing.
It uses ingredients you can find in most large supermarkets, including pistachio spread.
The whipped pistachio cream is light, yet rich. It’s packed with nutty flavour without being overpowering.
Layered with sponge fingers, it creates a soft, mousse-like texture that melts in your mouth.
Although it’s quick to prepare, the result feels luxurious and indulgent.
There’s a perfect balance between sweet and nutty, soft and creamy, rich and light.
Because it’s made in a dish, you can slice it neatly(-ish) and serve it to a crowd.
You can also customise it easily. Swap the pistachio spread for hazelnut or Biscoff!
There’s plenty of room to make it your own, but it’s honestly delicious just as it is.
Equipment You’ll Need
To make this pistachio lasagne, you won’t need any specialist baking tools.
All you need are simple kitchen basics.
Here’s what you’ll want to have ready:
- A large mixing bowl (for whipping the cream)
- An electric hand mixer or stand mixer with a whisk attachment
- A spatula or spoon for spreading the layers
- A 6×10” (15x25cm) rectangular dish or similar sized container
- A couple of small bowls for dipping the sponge fingers in milk and melting the spread
That’s it! Just five items, and you’re ready to go.
Why This Recipe Works So Well
This recipe works so well because each ingredient has a key role.
Double cream creates a light and fluffy texture when whipped.
The icing sugar adds sweetness while keeping the whipped cream stable.
Pistachio spread brings a nutty richness and smoothness to the whipped layer.
Sponge fingers soak up the milk and soften overnight, becoming tender and cake-like.
Melted pistachio spread between the layers boosts the flavour even more.
Refrigeration is essential. It gives the dessert time to set properly, making slicing easy.
Letting it rest also enhances the flavours and helps the layers combine perfectly.
Altogether, you get a delicious, creamy, no-bake dessert with great structure and flavour.
Every element complements the next, creating a dessert that’s both easy and impressive.
Ingredients You’ll Need
Pistachio Whipped Cream:
- 350ml cold double cream
(1 ½ cups heavy/whipping cream) - 50g icing sugar
(½ cup powdered sugar) - 80g pistachio crème / pistachio spread
(about ¼ cup)
Layers & Topping:
- 28–30 sponge fingers (ladyfingers)
- 150ml milk (for dipping)
(½ cup + 2 tbsp) - 250g pistachio crème, melted
(scant 1 cup) - Optional: chopped pistachios, for topping
Tin size:
- 6×10” (15x25cm) dish or similar
Step-by-Step Instructions
Step 1: Whip the cream
In a large bowl, add the cold double cream, icing sugar, and pisachio spread.
Whisk until soft peaks form using an electric mixer on medium-high speed. It should be just thick enough to spread easily.
Step 2: Melt the pistachio spread
In a small bowl, gently melt 250g of pistachio crème in the microwave.
Heat it in short 20-second bursts, stirring between each, until runny.
Step 4: Dip the sponge fingers
Pour the milk into a shallow bowl.
Quickly dip each sponge finger into the milk, then place it into your dish.
Step 5: Add the first layer
Once you’ve created a single layer of dipped sponge fingers at the bottom of the dish, spread half of the whipped pistachio cream over the sponge fingers.
Step 6: Drizzle melted pistachio
Spoon over half of the melted pistachio crème.
Use the back of a spoon to spread it evenly across the surface.
Step 7: Repeat the layers
Add another dipped layer of sponge fingers.
Top with the remaining whipped cream, then the rest of the melted pistachio crème.
Step 8: Smooth and decorate
Use a spatula to smooth the top of the lasagne or drizzle it over then drag a knife through to create a pretty pattern.
Optionally, sprinkle some chopped pistachios around the edge for added texture and colour.
Step 9: Chill overnight
Cover the dish with foil or cling film.
Place in the fridge and chill for at least 8 hours or overnight is best.
Step 10: Slice and serve
Once chilled and fully set, slice into portions and serve cold.
Keep leftovers stored in the fridge for up to 4 days.
Tips for the Best Results
- Use cold double cream straight from the fridge for best whipping results.
- Don’t over-whip the cream or it may split, soft peaks are ideal.
- Gently dip the sponge fingers. If you leave them too long, they’ll go soggy.
- Let the dessert chill overnight. This makes the texture perfect and helps the flavours meld.
- Decorate with chopped pistachios for extra crunch and colour.
- This recipe is naturally egg-free and can be made vegan-friendly.
- For a nut-free version, use an alternative spread like white chocolate or Biscoff
Watch My Step-by-Step Video
Watch the full step-by-step video on my social channels!
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More No-Bake Recipes to Try
If you loved this recipe, here are two more no-bake desserts from the blog that you might enjoy:
Let me know on socials if you give it a go!
5-Ingredient Pistachio Lasagne
Equipment
- 1 Dish 6x10” (15x25cm) dish or similar
Ingredients
Pistachio Whipped Cream:
- 350 ml cold double cream (1 ½ cups heavy/whipping cream)
- 50 g icing sugar (powdered sugar) (½ cup powdered sugar)
- 80 g pistachio crème / pistachio spread (about ¼ cup)
Layers & Topping:
- 30 sponge fingers ladyfingers
- 150 ml milk for dipping (½ cup + 2 tbsp)
- 250 g pistachio crème melted (just under a 1 cup)
- Optional: chopped pistachios for topping
Instructions
Step 1: Whip the cream
- In a large bowl, add the cold double cream, icing sugar, and pisachio spread.
- Whisk until soft peaks form using an electric mixer on medium-high speed. It should be just thick enough to spread easily.
Step 2: Melt the pistachio spread
- In a small bowl, gently melt 250g of pistachio crème in the microwave.
- Heat it in short 20-second bursts, stirring between each, until runny.
Step 4: Dip the sponge fingers
- Pour the milk into a shallow bowl.
- Quickly dip each sponge finger into the milk, then place it into your dish.
Step 5: Add the first layer
- Once you've created a single layer of dipped sponge fingers at the bottom of the dish, spread half of the whipped pistachio cream over the sponge fingers.
Step 6: Drizzle melted pistachio
- Spoon over half of the melted pistachio crème.
- Use the back of a spoon to spread it evenly across the surface.
Step 7: Repeat the layers
- Add another dipped layer of sponge fingers.
- Top with the remaining whipped cream, then the rest of the melted pistachio crème.
Step 8: Smooth and decorate
- Use a spatula to smooth the top of the lasagne or drizzle it over then drag a knife through to create a pretty pattern.
- Optionally, sprinkle some chopped pistachios around the edge for added texture and colour.
Step 9: Chill overnight
- Cover the dish with foil or cling film.
- Place in the fridge and chill for at least 8 hours or overnight is best.
Step 10: Slice and serve
- Once chilled and fully set, slice into portions and serve cold.
- Keep leftovers stored in the fridge for up to 4 days.
